Preheat oven to 250˚. Wash and dry the mushrooms. Remove stems, saving them for a mushroom stock or a later use. Cut the shiitakes into ¼-inch strips. Tear the oyster mushrooms into smaller pieces. Make a sachet by tying the thyme, cloves, peppercorns, parsley and bay leaves in cheese cloth. Add the sachet, mushrooms, salt and enough oil to cover the mushrooms in a deep baking dish. Cover with aluminum foil. Bake one hour or until mushrooms are tender. Drain off oil. Mushrooms may be stored, tightly wrapped, for seven days in the refrigerator.

4 ribeye steaks

Salt and pepper to taste

Salt and pepper the ribeyes. Cook them according to your preference.

To serve: Divide the seared bok choy among four serving plates. Top each serving with a ribeye, then the mushroom confit. Serves 4.